水果发酵液中甲醇含量的测定分析

本研究以新鲜的苹果和香蕉皮为原料,以红糖、糖蜜等为糖原制备发酵液,采用品红-亚硫酸法测定发酵液中的甲醇含量.研究利用分光光度法对发酵原液进行为期3个月的测量,分析发酵过程中甲醇含量的变化趋势.实验结果表明,以香蕉皮为原料的发酵液中,糖蜜发酵液的发酵速度相对较快,且甲醇含量较低,糖蜜更适于作为香蕉皮发酵液的糖原.以苹果为...

Determination and Analysis of Methanol Content in Fruit Fermentation Broth

In this study,fresh apple and banana peels were used as raw materials,brown sugar,molasses,etc.were used as glycogen to prepare fermentation broth.The magenta-sulfurous acid method was used to determine the methanol content in the fermentation broth.The study uses spectrophotometry to measure the fermentation stock solution for 3 months to analyze the change trend of methanol content during the fermentation process.The experimental results show that in the fermentation broth using banana peel as the raw material,the fermentation speed of the molasses fermentation broth is relatively fast,and the methanol content is lower,and the molasses is more suitable as the glycogen of the banana peel fermentation broth.In the fermentation broth using apple as the raw material,the methanol content in the syrup fermentation broth is relatively low,and the syrup is more suitable as the glycogen of the apple fermentation broth.During the whole fermentation process,the maximum methanol content in different fermentation broths did not exceed the maximum limit of 2 g·L^-1 specified by the national health standards,and the methanol content did not exceed 0.2 mg·mL^-1 after 90 days of fermentation,so The methanol content in the self-brewed fruit fermentation broth is safe,and there are no safety hazards that consumers are worried about.